03
October
2012
Seasonal Recipe: Roasted Vegetable, Kamut and Quinoa Salad
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Recipe by Chef Sean McCreery, The International Culinary School at the Art Institute of Portland
Ingredients
1 lb Carrots peeled and diced into ½ inch cubes
1 lb fennel slice thinly ¼ inch
1 lb parsnips peeled and diced ½ inch cubes
1 lb Maroon carrots peeled and diced ½ inch cubes
2 Cups Kamut
1 Cup Quinoa
½ cup red onion small dice
½ cup toasted pumpkin seeds
1 ½ Cups Olive oil
Salt and Pepper to taste
½ cup lemon juice
3 T honey
2 T Riesling vinegar
2 lbs Italian greens
½ cup of shaved parmesan cheese, or favorite market cheese of choice
Instructions
- Toss root vegetables with 1 cup olive oil set the rest to the side for later and S&P to taste
- Roast for 45min at 425 or until lightly browned then cool completely.
- Cook kamut and quinoa according to the box and then cool completely
- Mix remaining olive oil, lemon juice, vinegar and honey and set aside till needed
- Once veg’s, kamut and quinoa are cool toss together with onions and half of the dressing
- Toss greens lightly with dressing and arrange on each of the plates and top with the ½ cup of salad, pumpkin seeds and shaved cheese